Name: Easy Ham and Cheese Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 pie crust (store-bought or homemade); 1 cup diced ham; 1 cup shredded cheddar (or Swiss); 4 large eggs; 1 cup whole milk; 1 tsp fresh thyme or 1/2 tsp dried; Salt and pepper, to taste

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Welcome to quiche heaven. This ham and cheese quiche is a brilliant combination of savory ham, sharp cheddar, and silky custard, all nestled into a buttery, flaky crust. Whether you serve it at brunch, pack it for lunch, or set it out for a cozy weeknight dinner, it is the kind of dish that disappears fast and leaves everyone asking for the recipe.

If you want something that feels a little fancy without demanding hours in the kitchen, this quiche is calling your name. It is a fantastic way to use up leftover holiday ham, it can be made ahead, and it tastes just as good, maybe even better, the next day. A handful of simple ingredients you probably already have on hand is all it takes.

Why You’ll Love This Recipe

This quiche is wonderfully versatile. It works for breakfast, brunch, lunch, or dinner, and it welcomes whatever cheese or add-ins you have in the fridge. That flexibility makes it a reliable go-to when you want one recipe that can stretch across the whole week.

It is also a smart way to put leftovers to work. Diced ham from a holiday roast or a deli order slides right in, and the recipe reheats beautifully for busy mornings and meal preps. Bake it once and you have grab-and-go slices ready for days.

Best of all, it delivers that impressive, custardy quiche texture with very little fuss. A quick blind bake, a simple whisk-together filling, and one trip to the oven give you a golden, set center and a crisp bottom crust every time.

Ingredients

You will need 1 pie crust, either store-bought or homemade if you have the time for extra flakiness. For the filling, gather 1 cup of diced ham and 1 cup of shredded cheddar. Sharp cheddar brings bold flavor, but Swiss or Gruyère are excellent swaps if you prefer a deeper, nuttier taste.

The custard comes together with 4 large eggs and 1 cup of whole milk, which give you that rich, creamy interior. For a little extra decadence, you can add a splash of cream. Season with 1 teaspoon of fresh thyme (or ½ teaspoon dried) plus salt and pepper to taste. Fresh thyme or parsley really does elevate the whole dish.

One important note: do not overmix the eggs and milk. Whisk just enough to combine them. Over-beating incorporates too much air and can leave the texture dense instead of light and fluffy.

Irresistibly Easy Ham and Cheese Quiche ingredients

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Roll out the pie crust and line a pie dish with it, trimming any overhang and crimping the edges if you are feeling fancy. A well-fitted crust gives you clean slices later.

Next, blind bake the crust so it stays crisp under the filling. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans or rice. Bake for 10 minutes, then remove the weights and bake for another 5 minutes, until the crust is just lightly golden.

While the crust bakes, whisk together the eggs, milk, grated cheese, thyme, and a pinch of salt and pepper in a medium bowl. Whisk only until everything is combined so the filling stays silky.

Scatter the diced ham in an even layer over the partially baked crust. Then pour the egg mixture over the ham, smoothing it out with a spatula if needed so it settles into every corner of the crust.

Bake the quiche for 35 to 40 minutes, until the center is set and the top is lightly golden. If the crust edges are browning too quickly, cover them loosely with foil. When it is done, let it cool for about 10 minutes before slicing so the custard can finish setting.

Tips for the Best Ham and Cheese Quiche

Do not skip blind baking the crust; it is the single most important step for avoiding a soggy bottom under the weight of the custard. To check for doneness, insert a knife or toothpick into the center, which should come out clean when the quiche is fully set. For reheating, warm slices at 325°F for about 10 minutes, or microwave individual pieces in 30-second bursts.

If you are building a quiche brunch spread, this pairs beautifully with my Mini Quiche Lorraine for bite-sized variety, or serve it alongside a vegetable-forward Mushroom and Asparagus Quiche so there is something for everyone at the table.

Want to mix things up? Swap the ham for cooked spinach, roasted mushrooms, or sun-dried tomatoes for a vegetarian version, or add a pinch of red pepper flakes or diced jalapeño for a little heat.

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Frequently Asked Questions

Can I make this ham and cheese quiche ahead of time?
Absolutely. Bake it the day before and store it in the fridge. It is delicious served warm or cold, and the leftovers make a convenient, tasty meal.

Can I freeze quiche?
Yes. Wrap the fully cooled quiche in plastic wrap and foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a 325°F oven until heated through.

What’s the best way to store leftovers?
Keep the quiche tightly covered in the refrigerator, where it will stay delicious for up to 4 days.

Can I use a different cheese?
Definitely. Sharp cheddar is classic, but Swiss and Gruyère add a lovely nutty depth, and a little Parmesan stirred in boosts the savory flavor.

Do I have to blind bake the crust?
It is highly recommended. Blind baking sets the crust before the wet filling goes in, which keeps the bottom crisp and flaky instead of soggy.

Looking for more balanced inspiration? Explore these healthy eating ideas from our sister site. And if you bake this quiche, snap a photo and tag @thekitchensaid on Instagram, I truly love seeing your creations!

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